JP7150635B2 - Shape retention agent for cooked rice and method for retaining shape of cooked rice - Google Patents

Description

TECHNICAL FIELD The present invention relates to a shape preserving agent for cooked rice and a method for preserving the shape of cooked rice using the same.

In recent years, due to the diversification of consumer diets, rice balls such as rice balls sold at convenience stores and supermarkets are not only made with cooked white rice, but also fried rice, pilaf, garlic rice, etc. There are also those using cooked rice that has been cooked so that the rice grains are less likely to stick together. However, molded cooked rice that has been cooked so that rice grains are less likely to stick together has a problem of losing its shape during transportation and display of the product. Moreover, even if the shape is maintained by packaging in order to prevent the shape from collapsing during transportation or display, there is a problem that the shape is lost when the packaging is unwrapped.

Until now, as a method of manufacturing molded cooked rice that does not break easily, the heated and water-absorbed cooked rice is mixed with binders such as starches, cereal flours, agar, gelatin, etc., then placed in a mold and heated. A method of shaping cooked rice has been proposed (see, for example, Patent Document 1). In addition, in order to improve the formability of rice balls, a method of adding crosslinked starch to rice including indica rice and cooking the rice has been proposed (see, for example, Patent Document 2). In addition, in order to obtain molded rice that does not lose its shape due to vibrations during transportation after molding and has good taste, there is a method of adding pregelatinized starch and/or pregelatinized processed starch to cooked rice that has been fried in oil. It has been proposed (see, for example, Patent Document 3). In addition, regarding the method for producing frozen rice balls containing cooked rice and scrambled eggs, instead of frying the cooked rice with oil and fat in order to retain the shape of the cooked rice, the rice is mixed with a seasoning liquid and oil and mixed, and the scrambled eggs are prepared. A method of mixing has been proposed (see Patent Document 4, for example).
However, the current situation is that these proposed techniques cannot sufficiently retain the shape of the molded boiled rice.

Therefore, there is a strong demand for the speedy development of a technology that can easily retain the shape of rice balls, etc., even for cooked rice such as fried rice, pilaf, garlic rice, etc., which are cooked so that rice grains are less likely to stick together. there is

JP-A-5-15326 Japanese Patent Application Laid-Open No. 2004-121082 Japanese Patent Application Laid-Open No. 2006-109821 JP 2017-158463 A

In response to such demands, the present invention overcomes the current situation, solves the above-mentioned conventional problems, and aims to achieve the following objects. That is, the present invention provides a shape retainer for cooked rice that can easily retain the shape of rice balls, etc., even for cooked rice such as fried rice, pilaf, garlic rice, etc., which are cooked such that rice grains are less likely to stick together. and to provide a shape-retaining method for boiled rice.

As a result of intensive studies to achieve the above object, the present inventors have found that wheat protein is added to and blended with cooked rice such as fried rice, pilaf, and garlic rice, which are cooked so that rice grains are less likely to stick together. However, it was found that by attaching wheat protein to the surface of cooked rice, the shape of rice balls and the like can be easily retained.

The present invention is based on the findings of the present inventors, and means for solving the above problems are as follows. Namely
<1> A shape carrier for cooked rice characterized by containing wheat protein as an active ingredient.
<2> The shape carrier for cooked rice according to <1>, wherein the wheat protein is gliadin, and the wheat protein is used in an amount of 0.001 to 3% by mass based on the cooked rice.
<3> The shape carrier for cooked rice according to <1> or <2>, which further contains pregelatinized starch and uses the pregelatinized starch in an amount of 0.1 to 3% by mass based on the cooked rice. be.
<4> The shape retainer for cooked rice according to <3>, wherein 50% by mass or more of the gelatinized starch is processed starch.
<5> The shape retainer for cooked rice according to <4>, wherein the modified starch is etherified starch and/or crosslinked starch.
<6> The cooked rice food product according to any one of <1> to <5>, further containing octenyl succinic acid starch, and using the octenyl succinic acid starch in an amount of 0.05 to 1% by mass based on the cooked rice. It is a form.
<7> The above <1> to <6>, wherein the cooked rice is selected from the group consisting of cooked rice containing at least one of brown rice, millet and barley rice, fried rice, pilaf, garlic rice and butter rice. Any one of the preservatives for cooked rice.
<8> A method for retaining the shape of cooked rice, comprising adding the shape retainer for cooked rice according to any one of <1> to <7> to the cooked rice.

According to the present invention, it is possible to solve the above-mentioned problems in the conventional art, and even if it is cooked rice such as fried rice, pilaf, garlic rice, etc., which is cooked so that rice grains are less likely to stick together, the shape of rice balls can be easily formed. It is possible to provide a shape retention agent for cooked rice and a method for retaining the shape of cooked rice.

(Forming agent for cooked rice)
The shape carrier for cooked rice (hereinafter sometimes referred to as "form carrier" or "binder") of the present invention contains wheat protein as an active ingredient, and if necessary, pregelatinized starch and octenyl succinic acid. Contains starch and other ingredients.

<Wheat protein>
The wheat protein is not particularly limited as long as it can be used for food (grade), and can be appropriately selected. Examples thereof include gliadin and gluten. These may be used individually by 1 type, and may use 2 or more types together. Among these, gliadin is preferable in terms of excellent shape retention of cooked rice.
The said wheat protein is marketed, and a commercial item can be used suitably.

The content of the wheat protein in the form preservative is not particularly limited, and can be appropriately selected according to the amount used for cooked rice (hereinafter sometimes referred to as "addition amount").

<Pregelatinized starch>
The pregelatinized starch includes pregelatinized starch, is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected. Wheat starch, rice starch, potato starch, tapioca starch, corn starch, Examples include starch obtained by subjecting sweet potato starch to gelatinization (gelatinization) treatment, and gelatinized grain flour (eg, gelatinized wheat flour).
The pregelatinized starch may be a modified starch. The modified starch is not particularly limited and can be appropriately selected. Examples include heat-treated starch, acid-treated starch, crosslinked starch, etherified starch, esterified starch, etherified starch and/or crosslinked starch etc. are preferred, and phosphate-crosslinked starch, etherified starch (eg, hydroxypropylated starch), etherified phosphate-crosslinked starch (eg, hydroxypropylated phosphate-crosslinked starch), and the like are more preferred.
The pregelatinized starch may be used singly or in combination of two or more. Commercially available products can be appropriately used as the pregelatinized starch.

The content of the pregelatinized starch in the form preservative is not particularly limited, and can be appropriately selected according to the amount used for cooked rice.

<Starch octenyl succinate>
The octenylsuccinic acid starch includes octenylsuccinated starch, is not particularly limited as long as it does not impair the effects of the present invention, can be appropriately selected, wheat starch, rice starch, potato starch, tapioca starch, corn starch, Starch obtained by subjecting sweet potato starch to octenyl succination treatment or a salt thereof may be mentioned, and octenyl succinated tapioca starch or a salt thereof (for example, sodium salt) is preferred. These may be used individually by 1 type, and may use 2 or more types together. As the starch octenyl succinate, commercially available products can be used as appropriate.

The content of the starch octenyl succinate in the shape carrier is not particularly limited, and can be appropriately selected according to the amount used for cooked rice.

<Other ingredients>
The other components are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected. ), saccharides, dextrin; seasonings such as salt; seaweed extract, various thickening polysaccharides (e.g. gum arabic, guar gum, xanthan gum, welan gum, tamarind seed gum, etc.), thickeners such as gelatin, agar, pectin, Protein hydrolysates (eg, wheat protein hydrolysates, soybean protein hydrolysates, rice protein hydrolysates, milk protein hydrolysates, etc.) and the like. These may be used individually by 1 type, and may use 2 or more types together. In addition, it may be used in combination with a bacteriostatic agent or a shelf life improving agent.

Commercially available products can be used as appropriate for the other components.
The content of the other ingredients in the form carrier is not particularly limited, and can be appropriately selected according to the amount used for cooked rice.

<Aspect>
The form carrier may contain the wheat protein and, if necessary, the pregelatinized starch, octenyl starch succinate, and other ingredients in the same packaging material, or may contain the ingredients in separate packages. It may be placed in a material and used together at the time of use.
The form of the excipient is not particularly limited and can be appropriately selected, and examples thereof include a powder form and a liquid form.

<Use>
-amount to use-
The amount of the shape carrier to be used is not particularly limited and can be appropriately selected. ~5% by mass.

--wheat protein--
The amount of the wheat protein to be used is not particularly limited and can be selected as appropriate. %, more preferably 0.01 to 0.5 mass %. If the amount is less than 0.001% by mass, a sufficient shape-retaining effect may not be obtained, and if the amount exceeds 3% by mass, the texture may become sticky or unfavorable. On the other hand, when the amount is within the preferred range, it is advantageous in that the shape-retaining effect and texture are more excellent.

--pregelatinized starch--
The amount of the pregelatinized starch used is not particularly limited and can be appropriately selected. It is more preferably used in an amount of 0.5 to 2% by weight, more preferably in an amount of 0.5 to 2% by weight. When the amount used is within the preferred range, it is advantageous in that the shape-retaining effect and texture are more excellent.
In addition, 50% by mass or more of the pregelatinized starch is pregelatinized processed starch obtained by pregelatinizing processed starch, such as pregelatinized crosslinked starch, pregelatinized etherified starch, pregelatinized esterified starch, and the like. Preferred are pregelatinized phosphate-crosslinked starch, pregelatinized hydroxypropylated starch, pregelatinized hydroxypropylated phosphate-crosslinked starch, and the like.

-- Starch octenyl succinate --
The amount of starch octenyl succinate or a salt thereof (for example, sodium salt) to be used is not particularly limited and can be appropriately selected. is preferred, and it is more preferred to be used in an amount of 0.1 to 0.5% by mass. When the amount used is within the preferred range, it is advantageous in that the shape-retaining effect and texture are more excellent.

-When to use-
The timing for adding the above-mentioned shape-retaining agent to the cooked rice is not particularly limited and can be appropriately selected, and examples thereof include before or during shaping of the cooked rice.
The number of times of addition is not particularly limited and can be appropriately selected, and may be one time or multiple times.

-how to use-
The method of using the shape carrier (hereinafter sometimes referred to as "method of addition") is not particularly limited and can be appropriately selected according to the type of cooked rice. For example, it may be added to cooked rice after cooking, added to cooked rice after heat treatment such as stir-frying, or added to frozen cooked rice after heating.
The mode of addition is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples include sprinkling, spraying, and coating on cooked rice.

The above excipients may be used alone or in combination with other formulations such as bacteriostats and shelf life improvers.

<Boiled rice>
The cooked rice in the present invention can be appropriately selected from cooked rice and further cooked rice. Rice containing oysters, and cooked rice such as fried rice, pilaf, garlic rice, butter rice, ketchup rice, jambalaya, gapao rice, nasi goreng, taco rice, Mexican rice, bibimbap, khao pad, biryan, etc. is mentioned. These may be used individually by 1 type, and may use 2 or more types together.
The type and variety of rice used for the boiled rice are not particularly limited, and can be appropriately selected according to the purpose. In addition, the cooked rice is food materials other than rice (sugars, sweeteners, salt, pepper, vinegar, soy sauce, miso, soup stock, consommé, monosodium glutamate, seasonings such as ketchup; vegetables, mushrooms, konjac, fried tofu, meat , ingredients such as seafood, seaweeds, and beans; spices such as curry powder, pepper, and saffron).

According to the shape retainer of the present invention, by simply adding it to cooked rice, even cooked rice such as fried rice, pilaf, garlic rice, etc., which is cooked so that rice grains are less likely to stick together, can be shaped like a rice ball. Since it can be easily held, it is possible to prevent the shape from being lost during transportation, when the product is displayed, or when the package is unpacked, and the commercial value of boiled rice can be increased.
The shape is not particularly limited and can be appropriately selected.

(Shape retention method for cooked rice)
In the method for retaining the shape of cooked rice of the present invention, the shape retainer for cooked rice of the present invention is added to cooked rice.

Addition of the above-mentioned shape-retaining agent is the same as described in the item <Use> of the above-mentioned shape-retaining agent of the present invention.

The cooked rice is the same as described in the item <Boiled rice> of the shape carrier of the present invention.

According to the method for preserving the shape of cooked rice of the present invention, it is possible to easily retain the shape of rice balls, etc., even if the cooked rice is cooked so that the rice grains are less likely to stick to each other, simply by adding it to the cooked rice. Therefore, it is possible to prevent the rice from being out of shape during transportation, when the product is displayed, or when the package is unpacked. Therefore, the present invention also relates to a method for improving the quality of boiled rice, which comprises adding the preservative of the present invention to boiled rice.

The present invention will be described below with reference to test examples, but the present invention is not limited to these test examples.

(Test Example 1: Examination of materials)
Fried rice was selected as an example of cooked rice that was cooked so that rice grains were less likely to stick together, and fried rice rice balls were produced as follows. After heating commercially available frozen fried rice in a microwave oven under the recommended conditions, one of the following materials was added to the fried rice so as to be 1% by mass and mixed. After cooling to 20 ° C., put in a triangle (base (longest part) 7.0 cm, height 6.5 cm, thickness 4 cm), cover, put a weight (370 g) and let it stand for 30 seconds, removed from the mold.
-material-
・ Test Example 1-1: Wheat protein (gliadin)
・ Test Example 1-2: Wheat protein (gluten)
・ Test Example 1-3: xanthan gum ・ Test Example 1-4: welan gum ・ Test Example 1-5: carboxymethyl cellulose ・ Test Example 1-6: α-tapioca starch

<Evaluation: Shape retention>
The produced rice ball was allowed to stand, and the time until the shape collapsed was measured and evaluated according to the following evaluation criteria. Table 1 shows the results.
[Evaluation criteria]
A: The time until the shape collapses is 7 minutes or more.
B: The time until the shape collapses is 5 minutes or more and less than 7 minutes.
C: The time until the shape collapses is 3 minutes or more and less than 5 minutes.
D: The time until the shape collapses is less than 3 minutes.

From the results in Table 1, it was confirmed that by adding wheat protein to cooked rice, it was possible to suppress the shape of the shaped cooked rice from collapsing.

(Test Example 2: Consideration of amount to be added)
In Test Example 1, the amount of wheat protein (gliadin) added was 0.005% by mass, 0.05% by mass, 0.1% by mass, 0.5% by mass, 1% by mass or 5% by mass with respect to fried rice. A rice ball of boiled rice (fried rice) was produced in the same manner as in Test Example 1, except that the ratio was changed to %.

<Evaluation>
The shape retention was evaluated in the same manner as in Test Example 1, and the texture of the cooked rice was evaluated according to the following evaluation criteria. Table 2 shows the results.
-Texture-
The produced rice balls were eaten and evaluated according to the following evaluation criteria. Evaluation was performed by a panel of 10 people, and Table 2 shows the most frequent evaluation.
[Evaluation criteria]
A: Easily unraveled, and does not feel sticky or hard.
B: Slightly easy to loosen, no stickiness or hardness.
C: Slightly difficult to unravel, slightly sticky and hard.
D: It is difficult to unravel, and stickiness and hardness are felt.

From the results in Table 2, it was confirmed that even when the amount of wheat protein added was changed, it was possible to suppress the deformation of the shaped rice products to some extent.

(Test example 3)
In Test Example 2, as shown in Table 3 below, 0.05% by mass of wheat protein (gliadin), 0.05% by mass of pregelatinized tapioca starch (unprocessed), and 0.2% by mass of pregelatinized tapioca starch are added to the fried rice. Rice balls (fried rice) were produced in the same manner as in Test Example 2, except that 0.5% by mass, 0.5% by mass, 2% by mass, or 5% by mass was added. In addition, additive-free boiled rice (fried rice) was used as a control.
In the same manner as in Test Example 2, the shape retention and texture of cooked rice were evaluated. The results are also shown in Table 3.

(Test example 4)
In Test Example 2, as shown in Table 4 below, 0.05% by mass of wheat protein (gliadin) and 0.03% by mass, 0.1% by mass, and 0.1% by mass of sodium starch octenyl succinate are added to the fried rice. Cooked rice (fried rice) rice balls were produced in the same manner as in Test Example 2, except that 5% by mass or 2% by mass was added. In addition, additive-free boiled rice (fried rice) was used as a control.
In the same manner as in Test Example 2, the shape retention and texture of cooked rice were evaluated. The results are also shown in Table 4.

(Test Example 5)
<Shape retention agent>
A preservative was produced according to the following formulation.
・ Wheat protein (gliadin): 20% by mass
・ Pregelatinized starch ... 60% by mass
(70% by mass of pregelatinized tapioca starch (unprocessed), 30% by mass of pregelatinized phosphate-crosslinked starch)
・ Sodium starch octenyl succinate ... 20% by mass

<Production of cooked rice>
Pilaf was selected as an example of cooked rice that was cooked so that rice grains were less likely to stick together, and pilaf rice balls were produced in the following manner. After warming commercially available frozen pilaf in a microwave oven under the recommended conditions, the preservative was added to the pilaf in an amount of 1% by mass and mixed. After cooling to 20 ° C., put in a triangle (base (longest part) 7.0 cm, height 6.5 cm, thickness 4 cm), cover, put a weight (370 g) and let it stand for 30 seconds, removed from the mold.
A control was prepared in the same manner, except that no shape-retaining agent was added.

<Evaluation>
In the same manner as in Test Example 2, the shape retention and texture of cooked rice were evaluated. Table 5 shows the results.

(Test example 6)
<Shape retention agent>
A shape carrier was produced in the same manner as in Test Example 5.

<Production of cooked rice>
Garlic rice was selected as an example of cooked rice that was cooked so that rice grains were less likely to stick together, and garlic rice balls were produced as follows. After warming commercially available frozen garlic rice in a microwave oven under the recommended conditions, the above-mentioned shape retention agent was added to the garlic rice so as to be 2% by mass and mixed. After cooling to 20 ° C., put in a triangle (base (longest part) 7.0 cm, height 6.5 cm, thickness 4 cm), cover, put a weight (370 g) and let it stand for 30 seconds, removed from the mold.
A control was prepared in the same manner, except that no shape-retaining agent was added.

<Evaluation>
In the same manner as in Test Example 2, the shape retention and texture of cooked rice were evaluated. Table 6 shows the results.

(Test Example 7)
In Test Example 2, as shown in Table 7 below, for fried rice, wheat protein (gliadin), pregelatinized starch (pregelatinized tapioca starch (unprocessed), pregelatinized phosphate-crosslinked starch (hereinafter referred to as "pregelatinized may be referred to as "processed starch 1"), pregelatinized hydroxypropylated phosphate cross-linked starch (hereinafter sometimes referred to as "pregelatinized processed starch 2")), and starch sodium octenylsuccinate, Rice balls (fried rice) were produced in the same manner as in Test Example 2. In addition, additive-free boiled rice (fried rice) was used as a control.
In the same manner as in Test Example 2, the shape retention and texture of cooked rice were evaluated. The results are also shown in Table 7.

The results of Test Examples 3 to 7 also show that the use of the shape retainer for cooked rice of the present invention suppresses the shape of cooked rice from collapsing even in cooked rice that is less likely to stick to each other. was confirmed to be possible. In addition, it was confirmed that cooked rice excellent in texture and taste can be produced by using the shape carrier for cooked rice of the present invention.

Claims (8)

A shape carrier for cooked rice, comprising wheat protein and pregelatinized starch as active ingredients. 2. The shape carrier for cooked rice according to claim 1, wherein the wheat protein is gliadin, and the wheat protein is used in an amount of 0.001 to 3% by mass based on the cooked rice. 3. The shape-preserving agent for cooked rice according to claim 1, wherein the pregelatinized starch is used in an amount of 0.1 to 3% by mass based on the cooked rice. 4. The shape retainer for cooked rice according to claim 3, wherein 50% by mass or more of the gelatinized starch is processed starch. 5. The shape retainer for cooked rice according to claim 4, wherein the modified starch is etherified starch and/or crosslinked starch. The shape carrier for cooked rice according to any one of claims 1 to 5, further comprising starch octenyl succinate, wherein said starch octenyl succinate is used in an amount of 0.05 to 1% by mass based on cooked rice. The cooked rice according to any one of claims 1 to 6, which is selected from the group consisting of cooked rice containing at least one of brown rice, mixed grains and barley rice, fried rice, pilaf, garlic rice and butter rice. Preservative for similar use. A method for maintaining the shape of cooked rice , comprising adding the shape retainer for cooked rice according to any one of claims 1 to 7 to the cooked rice.